2-4clovescrushed garlic2 for most people. 4 for my wife.
Preheat oven to 400 degrees convection or 425 conventional.
Trim a pork tenderloin of fat and silverskin.
Peel and cut 3 medium carrots into 1/2 inch medallions. Clean and cut 1 pound of red potatoes into about 1 inch pieces. Roughly chop one half of a medium onion. Add all the veggies to a 1-gallon ziplock bag. Add the trimmed tenderloin to the bag.
Add 1 teaspoon kosher salt, 1/2 teaspoon pepper, 2-4 cloves of crushed garlic and 2 tablespoons olive oil. Seal bag and mix well.
Prep a large baking dish or sheet pan with a spray of PAM. Dump the tenderloin and veggies and spread evenly.
Bake until tenderloin is 150-160 per your taste and potatoes are tender. About 30 minutes. The last few minutes, turn on the broiler and get the color you want.
Allow the tenderloin to rest for at least 5 minutes before cutting.
Trim the pork tenderloin well and get the silverskin off if possible.
Use baby carrots and small potatoes to save time.
The pork is "over cooked" by some standards (not in our house). If you want some pink in your pork then remove the pork when 145 degrees and tent while veggies finish.
Make it Perfect First Time and Every TimeDon't miss out, check the full post. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.